Speaker A
The chicken is tender, juicy, and flavorful. That's why we added vinegar. Hello! Welcome back to my channel, Devina Hermawan.
Learn how to make tender, juicy fried chicken with just 5 ingredients and a flavorful tomato sambal in this practical family recipe by Devina Hermawan.
Ask about this video. Answers come from its transcript only — with the timestamp, so you can check them.
Generated from the transcript and can be wrong — check the timestamp.
Key Takeaways
- Using vinegar and tapioca flour in the marinade tenderizes the chicken and enhances crispiness without sourness.
- Marinating the chicken properly and bringing it to room temperature before frying ensures juicy, evenly cooked meat.
- The recipe is simple, practical, and uses minimal ingredients while delivering a rich, nostalgic flavor.
- Tomato sambal complements the fried chicken well and can be customized with shrimp paste or other sambals.
- Proper seasoning, especially with chicken powder and garlic, is crucial for a flavorful outcome.
What the video covers
- Devina Hermawan shares a nostalgic fried chicken recipe using only 5 ingredients: chicken, garlic, tapioca flour, vinegar, and chicken powder.
- The recipe avoids braising and uses a wet batter with tapioca flour and vinegar to achieve tender meat and a light, crisp skin.
- Chicken is marinated for at least 30 minutes to 1 hour to absorb flavors and brought to room temperature before frying for even cooking.
- A simple tomato sambal is prepared with tomatoes, shallots, bird's eye chili, and optional shrimp paste, seasoned with salt, sugar, and flavor enhancer.
- The sambal can be mashed by hand or blended and optionally sautéed to reduce water content and increase shelf life.
- Devina explains the importance of ingredient proportions, especially garlic and chicken powder, for optimal flavor.
- The fried chicken is juicy and flavorful with a beautiful ruddy color, and the skin is light and crisp but not like batter-fried chicken.
- The recipe pairs well with various sambals, making it versatile for different tastes.
- Devina promotes Dusdusan, an Indonesian e-commerce and reseller community, and uses a hygienic dishes keeper set for storing the food.
- Viewers are encouraged to share their recreations on Instagram and engage with the channel.
Chapters
- 00:00Introduction and Ingredients Overview
- 00:51Marinating the Chicken with Vinegar and Tapioca Flour
- 02:27Preparing the Chicken Pieces and Garlic
- 03:54Role of Vinegar and Tapioca Flour in Marination
- 05:35Marinating Time and Temperature Tips
- 06:46Making the Tomato Sambal
- 10:25Introducing Dusdusan and Food Storage
- 11:43Frying the Chicken and Cooking Tips
- 13:22Final Taste and Texture Description
- 14:18Closing Remarks and Viewer Engagement
Full Transcript — Download SRT & Markdown
Speaker A
Today, we'll be making fried chicken with only 5 ingredients without braising. It's practical and special as this is the recipe that my mom often makes.
Speaker A
It's so nostalgic, so today, I'm sharing it with you. The ingredients are chicken, a lot of garlic, tapioca flour, vinegar, and chicken powder.
Speaker A
I'm using a broiler. You can also use young roosters or free-range chicken as they'll be tender without braising.
Speaker A
As we'll marinate it with vinegar and tapioca flour, both of them will also be tender when fried.
Speaker A
You have to use enough garlic as it has to be intense. I've provided the complete recipe in the description box.
Speaker A
Also, the chicken powder I use is already salty and savory. If yours is a bit plain, add salt and flavor enhancer to taste.
Speaker A
I'll be making tomato sambal. We need tomatoes, shallots, bird's eye chili, oil for frying, and seasonings.
Speaker A
If you like shrimp paste, you can add 1 - 2 sachets in. First, I'll prepare the chicken. Make sure it's rinsed clean. I'll chop it into 14 even pieces so they finish cooking together.
Speaker A
The larger the pieces, the longer they'll take to cook. But once they're properly cooked, they'll be juicier.
Speaker A
Also, if the pieces are smaller, they'll cook quickly. But if they're too small, the result tends to be dry.
Speaker A
You can also use chicken fillets for this recipe. Transfer the chicken into a large bowl to marinate. Mince the garlic with a garlic press, by blending or mashing.
Speaker A
But we need the particles to be quite fine so the flavor can be absorbed well.
Speaker A
Then, add chicken powder, vinegar, and tapioca flour. Mix it and make sure all the marinade coats the chicken well so it can be absorbed.
Speaker A
Like I said, we use tapioca flour in the marinade to make the meat tender and the skin crunchy.
Speaker A
This won't be a KFC-type fried chicken. Here, we'll use wet batter, but it'll be crunchy.
Speaker A
The vinegar also plays a key role. It reduces the chicken's odor and helps the aroma from the garlic and chicken powder to penetrate the meat.
Speaker A
Also, it'll make the chicken develop a better color and crunch when fried. Don't worry. It won't make the chicken taste sour as it'll evaporate when fried.
Speaker A
Now, cover the bowl with plastic wrap. Marinate for at least 30 minutes as they're quite large.
Speaker A
If you have time, marinate for 1 - 2 hours at room temperature or marinate it longer in the fridge to prevent contamination.
Speaker A
But about 30 minutes to 1 hour prior to frying, get the chicken out to bring it down to room temperature.
Speaker A
It's so the chicken is cooked all the way to the center. If the center is too cold, it'd be hard to fry and cook.
Speaker A
Other than the tomato sambal, any sambal goes well with this fried chicken as it's quite a simple dish.
Speaker A
The taste is quite neutral to be paired with any sambal, like shrimp paste sambal, sambal matah, or sambal bawang.
Speaker A
For the sambal, halve the shallots so they cook quickly. Halve the bird's eye chili, too, so they don't burst.
Speaker A
Slice the tomatoes, too. I use 3 pieces of medium-sized ones. If yours are large, use just 2 pieces.
Speaker A
Add enough oil to the pan and stir-fry the shallots shortly. Add the bird's eye chili and stir-fry until fragrant and soft.
Speaker A
If you want to use shrimp paste, add it in now. We'll cook and mash it all together.
Speaker A
Once they're soft, transfer to the stone bowl. You can also use a food processor for a large batch.
Speaker A
In the same pan, stir-fry the tomatoes. I prefer to place the lid on as it'll be messy due to the high water content.
Speaker A
Back to the bird's eye chili and shallots. Season with salt and sugar. I'm adding quite a lot of sugar so it's a bit sweet. Add some flavor enhancer, too.
Speaker A
Mash it to the desired consistency, whether it's smooth or chunky. Once the tomatoes look like this, mash it with the chili, etc.
Speaker A
Now, it's ready to serve. If you use a food processor, blend it until you get the consistency you want.
Speaker A
If you want the sambal to last longer, sauté it in the pan after mashing.
Speaker A
It lowers the water content and sterilizes the sambal as we don't know how clean the food processor or stone bowl is.
Speaker A
Cook it for a moment until it becomes oily. Then, set it aside. I'll serve today's dish in a dishes keeper set that'll maintain your food's hygiene when stored.
Speaker A
We can also call this a millennial's food cover. I got this from Dusdusan. Dusdusan is an e-commerce that doubles as the largest reseller community in Indonesia.
Speaker A
So, office workers or homemakers can have a side job and get an income through Dusdusan.
Speaker A
Click the link in the description box for further info. The sambal is done and the chicken has been marinated for over 1 hour, so everything should be absorbed well.
Speaker A
Let's fry the chicken. Heat the oil and fry it on high heat. The chicken should be at room temperature.
Speaker A
If it's still cold, it'll be hard to cook. Once the chicken has firmed up, we can lower the heat to medium-low.
Speaker A
The chicken is tender, juicy, and flavorful even though we didn't marinate it for long.
Speaker A
Interestingly, the skin isn't crunchy like batter-fried chicken. It's light and crisp. It has a garlic aroma that's not bitter.
Speaker A
Also, look at this beautiful ruddy color. That's why we added vinegar, to make the chicken extra crunchy and light.
Speaker A
Chicken breasts are usually dry, but this is flavorful and tender. If you often cook Chinese food, you'll know that tapioca flour makes even chicken breast become tender.
Speaker A
The sambal is light and not too spicy. It's fresh due to the tomatoes and kaffir lime.
Speaker A
It's also sweet, so you can just enjoy it with rice. Make sure you use the correct measurements. Use enough chicken powder, or it'll be plain.
Speaker A
You also have to use the tapioca flour and vinegar. I've provided the complete recipe in the description box.
Speaker A
Thank you for watching. I can't finish this now as I'll serve it for my family.
Speaker A
I'll keep it in the dishes keeper set that I got from Dusdusan.com. Check out Dusdusan's social media and website.
Speaker A
If you recook this dish, tag @devinahermawan and @devispantry on Instagram. Like, subscribe, share, comment, etc. Stay tuned and see you in the next video!
Topics:fried chickenDevina HermawanIndonesian recipeeasy chicken recipetapioca flourvinegar marinadetomato sambalfamily favoritesimple ingredientshome cooking
![Kenyal Kres! Resep BAKSO DAGING SAPI [100% Sukses] — Transcript](https://i.ytimg.com/vi/gqcRtvIFArA/maxresdefault.jpg)
